- milk
- sugar
- eggs
- skillet
- strainer
- heat resistant cups
- microwave and refridgerator
Directions:
- Using two seperate bowls, mix the egg on one bowl and milk and sugar on the other. Mix the sugar and milk throughly and add more sugar if nessesary. Beat the eggs on the other throughly also.
- After beating the eggs, pour it to the milk and sugar mixture while straining it. This way, you can seperate any left-over egg white. If not, the egg white might be a problem after you are finished heating it and cooling it off.
- Later, heat the skillet over the oven. Remember to not let it heat up to hot. (Tip, switch to medium if you are afraid of over heating) Also, prepare the heat-resistant cups beforehand. Pour the sugar over and pour a table spoon of water, depending on the amount of the sugar. The water should be a little less than the sugar.
- Constantly mix the sugar and water and keep an eye on it. if it is too chunky, add very amount of water to it. It is better to add ahead of time or else it might burn. Mix until the mixture is turning darkish brown or light brown. (Hint. light brown: very sweet, brown: between sweet and bitter, dark brown: bitter yet a little sweet.)
- Quickly pour one centermeter of sugar mixture to the heat-resistant cups. (Warning, these sugar(aka caramel) will quickly dry up and harden. So you must do this quickly but also without adding uneven amount of caramel. this takes a lot of practice.) Let it sit still for 5-10 mins.
- Using the mixture from step 1 and 2, pour the milk/egg/sugar mixture into the cups with the caramel. strain while pouring to the cups. This way, you can avoid air bubbles that might ruin the flan. (You may hear crackling noises, you can just ignore that. It is due to the fact that the caramel is still hot and the milk mixture is cold. Which allows it to create noises.)
- After pouring into the sugar mixture, cover the cups with a heat-resistant plate (try not to use plastic wrappers.) Put the mixtures into the microwave and, depending on the heat, heat it to 1-5 min. (I suggests focusing on one at a time) You may increase the time if nessesary. But keep a close eye on it and listen for somewhat exploding noises.
- Afterwards, take out the heated mixture and let it cool down. if you put it in the refridgerator, it might break the cup. the cooling process takes around 10-20 mins depending on how long you heated it. After the time is up, check if the cups are still burning hot. If not, you may put it in the refridgerator.
- The freezing process takes around 6 hours for it to become more flexible. You may cut that time in half, but for those who want a flexible flan, I suggests making it a day before eating it or giving it.
After the time is up, you can take it out and flip it over on a plate and eat it upside down or just eat it from the cup. Enjoy.
